CountryByNet.com Forums :: Re: It's BBQ season again

I just bought a new 2004 model Char Broil grill. $260 @ Lowe's.
It's a 3 burner with a fourth burner on the side. It does not use lava rock, and I'm glad. Lava rocks are only good for keeping a more even heat bed.

"Sorry, but I thought that the lava rocks helped with the flavor from previous meat drippings to add some flavor.. you might want to say were seasoned."
Marinate your meat overnight in the fridge for seasoning and flavor. This is true for all meat -- pork, red meat, ribs, poultry, etc. It is especially true with ribs.

If you want to add smoke flavor, soak your favorite wood chips (I like hickory, apple and pecan) overnight. Take a piece of aluminum foil and make a container (about 4"w x 2"h x 8"l) and place the wet chips inside. Fold the top over so it is basically an aluminum container with a lid with wood chips inside. Poke several holes on the sides and top of this aluminum foil contailer and place the thing on your grill grate. Voila, smoke!!!
I keep the chips on the fire side and the meat on the other side of the grill where the burner is off (or at the lowest setting) so it is cooked indirectly.
I'm going to try to add a little smoke to some NY Strip steaks next time I grill out.

I also have a Smokey Joe smoker (charcoal) for ribs, turkey breasts, chickens, etc.
For me, nothing beats charcoal for smoking. I smoked 6 racks of ribs 1 1/2 months ago. (It usually takes about 3 - 3 1/2 hours to cook.) We froze the leftovers and now all we have to do is get them out of the freezer (vacuum sealed) and put in boiling water to heat. MMMMMMMMMmmmmmm!

Gary
Bluegrass Music ...
Finger-pickin' good!

Edited by fivestring (03/05/04 09:47 AM)

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